Parsley is fragrant. Legends, myths, symbolism, description, cultivation, methods of application

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Parsley is fragrant. Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Fragrant parsley, Sison amomum. Photos of the plant, basic scientific information, legends, myths, symbolism

Fragrant parsley

Basic scientific information, legends, myths, symbolism

Sort by: Parsley (Sison)

Family: Umbelliferae (Apiaceae)

Origin: Southern and Central Europe, Western and Central Asia

Area: Fragrant parsley grows in Southern and Central Europe, Western and Central Asia.

Chemical composition: Aromatic parsley contains essential oil, which has a pleasant aroma and taste. It consists of various components, including limonene, alpha-pinene, myrcene, carvone, and others. The plant also contains proteins, fats, carbohydrates, vitamins (C, B1, B2, PP) and minerals (calcium, iron, magnesium, potassium, phosphorus).

Economic value: Fragrant parsley is widely used in cooking to flavor dishes and give them a special taste. It is also prescribed in folk medicine for the treatment of various diseases, such as digestive disorders, stomach pain and others. In addition, fragrant parsley is used in the perfume industry for the production of fragrances.

Legends, myths, symbolism: In ancient Greek mythology, fragrant parsley was associated with the goddess of cupid Phaeton, who threw her goblet of nectar into the sky, and it turned into the star constellation Hercules. In medieval Europe, the plant was used as a protection against witchcraft and evil spirits. Symbolically, fragrant parsley is associated with purity, freshness and fragrance. It can also represent energy, vitality, and enhanced sexual function.

Fragrant parsley, Sison amomum. Description, illustrations of the plant

Fragrant parsley, Síson amomum L. Botanical description, distribution, chemical composition, features of use

Fragrant parsley

Celery family - Apiaceae.

Biennial plant, hairless.

The root is thin-fusiform. Stem straight, rounded, finely ribbed, branched 30-100 cm tall; lower leaves on long petioles, with three or four leaflets; the middle stem leaves are doubly pinnate, the upper leaves are small, sessile, triangular in outline.

Inflorescence - umbel on peduncles, umbels 10-flowered; pedicels unequal in length. The petals are whitish, almost rounded, at the apex deeply notched with a segment bent inward, at the base immediately narrowed into a short nail.

The fruit is broadly ovoid, laterally compressed, turning black when ripe.

Blooms in July - August.

Grows in shrub thickets of Transcaucasia.

Leaves and fruits have a peculiar taste and are used as a spice.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Parsley, Sison amomum L. Classification, synonyms, botanical description, nutritional value, cultivation

Fragrant parsley

Synonyms: S. heterophyllus Moench., Seseli Amomum Spoc, Slum Amomum Roth., S. aromaticum Lam., Apium Amomum Car.

Biennial plant, with thin spindle-shaped roots; stem straight, rounded, ribbed, branched, 30-100 cm in height.

Leaves long-petiolate, upper almost sessile, simply pinnate, with 3-4 leaflets, ovate-oblong, about 5 cm long and about 2 cm wide; their edges are incised-toothed.

Umbrellas on peduncles, apical and axillary, with 4-6 rays, numerous. Petals whitish, about 0,75 mm long; the fruit is broadly ovate, 3 mm long and 2,5 mm wide, laterally compressed, turning black when ripe.

Found wild in shrubs.

Distributed in the Caucasus. The leaves and fruits of parsley have a peculiar smell and taste and are used as a spicy vegetable. It also grows in Europe.

Author: Ipatiev A.N.

Fragrant parsley, Sison amomum. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

For cough and bronchitis: Mix 2 teaspoons of crushed aromatic parsley seeds with 1 cup of boiling water. Let it steep for 30 minutes, then strain. Take 1 tablespoon 3 times daily before meals.
For arthritis: mix 1 teaspoon each of crushed fragrant parsley seeds, St. John's wort and shepherd's purse. Pour the mixture with 1 cup boiling water and let it brew for 30 minutes. Strain and take 1 tablespoon 3 times daily before meals.
From the foreclosure: mix 1 teaspoon of crushed fragrant parsley seeds and flax seeds. Pour the mixture with 1 cup boiling water and let it brew for 30 minutes. Strain and take 1 tablespoon 3 times daily before meals.

Cosmetology:

Face tonic: mix fresh aromatic parsley leaves with water and infuse in the refrigerator for several hours. Then strain and apply to the face with a cotton pad.
Mask for the face: mix green clay powder with grated parsley leaves and enough water to make a thick paste. Apply to face and leave on for 10-15 minutes, then rinse with warm water.
Body cream: mix fragrant parsley seed oil with jojoba oil in equal proportions and add a few drops of lavender or rosemary essential oil. Apply to body after shower.
Shower gel: chop the fragrant parsley leaves and mix with glycerin, coconut oil and lemon essential oil. Use as a regular shower gel.

Attention! Before use, consult with a specialist!

Fragrant parsley, Sison amomum. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Fragrant parsley (Sison amomum) is a plant often used in cooking to flavor dishes.

Tips for growing, harvesting and storing fragrant parsley:

Cultivation:

Placement: Fragrant parsley grows best in shady places. Place it in a place protected from direct sunlight.
Soil: For growing fragrant parsley, it is best to use sandy-clay soil with good drainage capacity.
Watering: Fragrant parsley needs regular watering, but do not over-moisten the soil.
Pruning: Regular pruning helps maintain the shape and size of the plant.

Workpiece:

Harvesting: Fragrant parsley can be harvested when it reaches a height of about 15 cm. Harvest the plant along with the leaves.
Drying: It is best to dry fragrant parsley in a ventilated place, avoiding direct sunlight. After drying, the plant can be crushed into a powder or cut into small pieces.

Storage:

Dry storage: after drying, fragrant parsley can be stored dry in a closed container.
Use Fresh: Parsley can be used fresh in salads, soups or sauces.

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